LIME, CORIANDER & AVOCADO DIP
WITH TARO CRISPS
Creamy guacamole-inspired dip served with homemade, freshly-fried taro chippies makes a moreish snack.
2 large, ripe avocados
125g sour cream
2 medium limes, juice and finely grated zest 3 cloves garlic, peeled and crushed ½ teaspoon chilli paste
½ cup roughly chopped coriander leaves
300g taro root, peeled Vegetable oil for frying
Avocado dip: Place avocado flesh in a food processor with remaining dip ingredients and mix until smooth. Season to taste with sea salt (extra lime juice and chilli can be added at this stage if you think it is necessary).
Taro crisps: Finely slice the peeled root using a very sharp knife or a mandolin. Place slices in a bowl of cold water as you go.
Drain and dry slices with paper towels before deep-frying in hot vegetable oil until crisp. Drain on paper towels before serving with the dip. Serves 4-6